Salmon fishfingers
(from Elyce123’s recipe box)
makes 12, can be frozen
Source: delicious. October 2005
Prep time: 15 minutes
Cook time: 20 minutes
Categories: October
Ingredients
- juice and grated zest of 1/2 lemon, plus wedges to serve
- 2 salmon fillets (350g), skinned
- 600g cold cooked mashed potato
- 1 tbsp chopped fresh herbs, such as chives or parsley
- 5 tbsp sesame seeds
- 5 tbsp linseeds
- 3 tbsp olive oil
Directions
- Drizzle the lemon juice over the salmon fillets. Microwave on high for 3 minutes until the fish is tender and flakes easily after standing for a few minutes. Drain off any liquid.
-
Flake the fish into a bowl, then add the cold mashed potato, herbs and lemon zest. Mix together well. Line a baking sheet with baking paper and sprinkle with 3 tablespoons each of the sesame seeds and linseeds. Top with the salmon mixture and use a palette knife to flatten to 2.5cm deep, with neat square edges. Cut into 12 chunky fishfingers, separating them out a little. Sprinkle over the remaining seeds. Cover and pop in the freezer for 15 minutes to firm up (or freeze completely for another day).
-
Preheat the oven to 220˚C/fan 200˚C/gas 7. Drizzle the fishfingers with olive oil and cook for 15 minutes (or 25 minutes from frozen). Serve with a lemon wedge, broccoli, peas and matchstick chips.